Dough lovers of the world gravitate toward this chocolate-laden, fudge-like cookie that stays soft and flexible even when cooled. Find more types of Chocolate Chip Cookies, here.
Chewy Chocolate Chip Cookies
Makes about 36
Ingredients
- ¾ cup (170 grams) unsalted butter,* melted
- 1 cup (220 grams) firmly packed light brown sugar
- ⅔ cup (133 grams) granulated sugar
- 1 large egg (50 grams)
- 1 large egg yolk (19 grams)
- 1 tablespoon (18 grams) vanilla bean paste
- 2 cups (250 grams) all-purpose flour
- ⅓ cup (42 grams) bread flour
- 2 teaspoons (6 grams) cornstarch
- ¾ teaspoon (3.75 grams) baking soda
- ¾ teaspoon (2.25 grams) kosher salt
- 1½ cups (255 grams) semisweet chocolate morsels*
Instructions
- Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low. Add egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flours, cornstarch, baking soda, and salt. Gradually add flour mixture to butter mixture, beating just until combined (do not overmix). Gently stir in chocolate morsels. Using a 1-tablespoon scoop, drop dough at least 2 inches apart onto prepared pans. Place an additional small (1½ teaspoons) scoop of dough onto each cookie. Lightly press together.
- Bake until edges are just beginning to brown, 9 to 10 minutes, rotating pans halfway through baking. (Cookies may look under baked, but this helps achieve a soft and chewy cookie.) Bake sheet at a time for even cooking. Let cool on pans for 5 minutes. Using a thin spatula, remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days.
Notes
*We used Kerrygold and Guittard.
[…] thumbing through a Bake From Scratch magazine recently, I came across a chewy chocolate chip cookie that called for bread flour. Not all […]
This is THE BEST chocolate chip cookie ever. I used Jacobsen’s Sea Salt which is a perfect touch!
Absolutely perfect! Thank you for sharing. This is going in our family recipe book! I have used a several dozen recipes over the years, and this is by far the most softest and chewiest! I have never had a cookie be consistently perfect. I swear I will never use another chocolate chip cookie recipe for the rest of my time.
Hi Alyssa,
Wonderful!!! We are so happy you have found a recipe that suites you– and even happier that it is ours!
I follow the recipe to a T using the weight measurements and its the best cookie recipe I’ve ever found
Great recipe and perfect texture! Didn’t have vanilla bean paste, so used a comination of vanilla extract and sugar vanilla. Turned out yummy!
What if I don’t have bread flour to use? Is there a substitute I can use or can I just add the two measurements together and continue on with the recipe?
Hi Holly!
The bread flour contributes to the texture of the cookie. You could use all purpose flour, but the hydration and texture of the cookie will change. You could try one of our other chocolate chip cookie recipes that does not use bread flour, like this Ultimate Chocolate Chip Cookie recipe here: https://bakefromscratch.com/ultimate-chocolate-chip-cookies/
These are super great cookies! They’re soft and chewy which is the way I like them.